The exact origin of crème brulée remains a mystery, but the earliest known recipe comes from Francois Massialot, in his 17th century cookbook from France. This recipe is an adaptation from Massialot’s original.
The caramelized sugar should glisten like golden paper-thin glass. A light tap with the edge of a spoon will break through to the luscious custard beneath. Texture is the first sensation; a fine crème brulée is neither heavy with cream, nor “eggy”, nor thin and jello-like. Rather, it is silk that caresses the tongue. Then a soft touch of cream emerges, but only a moment. A hint of vanilla and, if flavored, a mere breath. Flavoring should not add taste, but a sigh of an aroma on the palate. No single taste, texture or sensation dominates; each comes, goes, returns, teases, rises and dips.
Special Tips
The key is to mix the egg and milk mixtures slowly, while stirring continuously. If you combine the two too quickly, or don’t mix enough, the eggs will form lumps and clots.
Do not sprinkle the sugar or caramelize until ready to serve, otherwise the sugar will absorb into the custard and the crust will become soft and mushy.
When ready to caramelize, make sure that the entire surface of your custard is covered with sugar. The custard will burn where there is no sugar.
Equipment
- 6 ramekins
- 2 saucepans
- Large bowl
- Bain marie preparation (a bowl or pan set in a larger pan with water)
- Whish or wooden spoon
Ingredients
- 1 cup whole milk
- 1 cup cream
- 3 tablespoon dried cooking lavender
- 6 egg yolks
- 1 tablespoon flour
- 4 tablespoons sugar
- sugar to caramelize the top, approximate 2 teaspoons per ramekin
Instructions
- In a small saucepan, slowly bring milk and cream to a soft boil. Remove from heat.
- Add lavender, and allow to infuse in the milk mixture for one hour at room temperature.
- Strain mixture into a clean saucepan. Bring to a boil again and remove from heat.
- In another bowl, whisk the egg yolks, flour and sugar until combined. Set aside.
- Prepare a bain marie. Set the double pans on the stove to almost boiling.
- Stirring constantly, slowly add one tablespoon of the heated milk to the egg mixture. NOTE: Do not pour the two mixtures together. The yolks must slowly adjust to the higher temperature of the milk.
- Continue slowly adding one tablespoon at a time of warm liquid to the yolks while stirring until all are mixed.
- Pour the milk and egg mixture into the bowl of the bain marie.
- With a wooden spoon or whisk, continue to stir, scraping the bottom and sides of the bowl or pan to prevent clotting.
- When the custard is thickened (this could take 15 minutes or more), remove it from the heat and pour it into individual ramekins (this must be done quickly because once you stop stirring, the contents will stick to the bottom and sides of your pan).
Allow the custards to cool, preferably without covering.
Caramelizing
Just before serving, sprinkle each dessert evenly with sugar.
- Broiler Technique: Preheat broiler. Sprinkle each dessert evenly with sugar. Broil until sugar has caramelized, 1 to 3 minutes. Watch carefully, the sugar should be a light brown.
- Blow Torch Technique: This is preferred; many say it’s easier to control. Hold the torch about 8 inches from the custard surface and flame the sugar to a golden brown.
Serve immediately at room temperature.
